Buttermilk Brined Chicken with Black Fire Dust
Brining a chicken with buttermilk before roasting is pure magic. After a day or so in the fridge and a stint in the oven, you'll be rewarded with a deeply browned bird, super juicy meat, and incredible flavor.
For this recipe, we incorporated our Black Fire Dust--infused with fire cider mash from our friends at Red Moon Herbs, black garlic, and smoked chile peppers. Give this stunner a try and tag us on IG...we'd love to see what you create!
Buttermilk Brined Roast Chicken with Black Fire Dust
Esther Reynolds
4 to 6
15 minutes
1 1/2
Main Course
Winner, winner, chicken dinner! We love serving this roast bird whole on with potatoes and a big salad and using any leftovers for the most delicious chicken salad the next day. Be sure to save the carcass for chicken stock!
Ingredients
- 2 cups buttermilk
- 2 garlic cloves, peeled and smashed
- 1 tsp. smoked paprika
- 1 (4- to 5-lb.) whole chicken
- 24 oz. baby yellow potatoes, halved
- 1 Tbsp. olive oil
- Salt and pepper
- 2-3 Tbsp. Black Fire Dust
- 2-3 Tbsp. Wild & Roasted Sea Salt
Directions
- In a bowl, combine buttermilk, 1 tbsp Black Fire Dust, 2-3 tbsp Wild & Roasted Sea Salt, garlic, and smoked paprika and whisk well to combine. Place chicken in a in a gallon-sized resealable bag, then pour buttermilk mixture over top. Seal well, place on a rimmed plate or in a baking dish, and refrigerate at least 12 hours and up to 2 days.
- One hour before you’re ready to cook, remove chicken from the fridge, and let sit at room temperature. Preheat oven to 425° with a rack in middle position.
- Lift chicken out of bag, scrape off as much brine as possible, and transfer to a baking dish or large skillet; tie legs together with a piece of twine. Add 1-2 tbsp of Black Fire Dust into and under skin. Roast for 30 minutes. Meanwhile, toss potatoes with oil and season with salt and pepper.
- After 30 minutes, remove chicken from the oven and scatter potatoes around bird. Reduce oven temperature to 400°, then return baking dish to oven (rotated from original position) and continue to roast, rotating occasionally, until potatoes are tender and chicken is crispy and thickest part of thighs registers 175°, 30 to 50 more minutes.
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